Four Seasons Hotel

Park 75

Today I had afternoon tea at the Four Seasons Hotel. The menu is composed of a savory selection that includes egg salad and truffle mayonnaise, cucumber and watercress, coronation chicken salad, and creamy crab in profiterole. The sweet selection includes a tea cake, fruit tart, jam filled tea cookies, meringue cookie, coconut and almond macaroon, and chocolate dipped strawberries. For my tea selection I had vanilla oolong. The color of the tea was a golden brown. It had a sweet floral aroma with a hint of vanilla.This liqueur has a smooth texture that floats on the tongue. The vanilla flavoring mellows out the earthy tones from the oolong base. The honey used for the tea comes from one of the five bee hives kept on the roof top level of the hotel.